Oatmeal cookies are such a classic and a staple in my home. I always have a bag of quick oats on hand, along with the other baking ingredients to make these scrumptious cookies. If you’re anything like me, your cupboard and fridge always have the basic and essential baking ingredients, plus any additional add-ins.
Whether you enjoy these cookies with a glass of milk or a cup of tea, these little gems will pair nicely with both. I’m an avid tea drinker, so I always enjoy these cookies with a cup of tea, usually in the evening while I watch TV.
Ingredients make 24 cookies
1 cup flour
1 1/4 cups quick oats
2 tsp baking powder
1/2 cup unsalted butter -very soft
1/4 cup white sugar
1/4 cup brown sugar
1 large egg -room temperature
2 tsp vanilla
Directions
- Line a large cookie sheet with parchment paper or with a baking mat.
- Pre-heat the oven to 325 degrees F.
- Mix together the flour, quick oats, and baking powder. Set aside.
- Cream the butter using an electric mixer on medium-low speed.
- Add in the sugars and cream together with the butter on medium-low speed.
- Add in the egg and the vanilla. Mix together the ingredients on low speed.
- Gradually mix the dry ingredients into the wet ingredients using a spoon.
- Knead the dough to incorporate all the ingredients. Don’t over work the dough.
- Using a tbsp cookie scoop, scoop the cookie dough, and place the dough on the cookie sheet.
- Bake for 15-17 minutes.
- While the cookies bake, scoop the remaining cookie dough, and place them on a piece of parchment paper.
- Bake the second batch of cookies and let the first batch cool on a wire rack.
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